India is the world's largest producer and exporter of chillies, and two of its most famous varieties—Guntur Chillies and Byadgi Chillies have gained a global reputation for their unique features. Be you a spice trader, food processor, or a food enthusiast, being aware of the difference between these two chillies is essential to purchasing the correct product for your need.
Guntur Chillies are native to Guntur in Andhra Pradesh, a place known for its chillie production that is high on pungency. Guntur Chillies usually range between 30,000 to well over 100,000 in the Scoville Heat Unit (SHU) scale and are among the hottest varieties on offer. They are bright to dark red in colour and pack a powerful, pungent taste that's perfect for preparations that need lots of heat. They are used commonly in hot curries, pickles, and sauces, especially in Andhra cuisine and export spice blends. Guntur chillies are much sought after in heat-based cuisines around the world, and several of its varieties have a Geographical Indication (GI) tag, guaranteeing authenticity.
Byadgi Chillies, however, are grown in Karnataka's Byadgi region and are recognized by their deep red, glossy look. In contrast to Guntur, Byadgi chillies are less spicy, with SHU values between 8,000 and 15,000. They provide a mild, earthy taste with a hint of sweetness, suitable for dishes where colour and fragrance are highlighted instead of spiciness. Byadgi chillies are used widely in South Indian cuisine such as sambar and chutneys and are highly valued by the food processing and cosmetics industry for their red natural pigment. These chillies also have a GI tag and are much sought after in both domestic and export markets where mild seasoning or colour enhancement is the focus.
Guntur Chillies: Guntur in Andhra Pradesh is the chilli capital of India. The area's hot dry climate and fertile land are suitable for growing high-heat chillies. Teja, Guntur Sannam (S4), and 334 are some popular sub-varieties with intense pungency and deep colour.
Byadgi Chillies: Produced in Karnataka's Haveri district, Byadgi Chillies are low-heat chillies renowned for their intense colour and fragrance. Dabbi and Kaddi are other varieties known for their wrinkled texture and long life. Sun drying of these chillies is common among farmers, and this makes them look even more intensively red.
Guntur Chillies: Pungency High
Guntur chillies are highly valued for their pungency. With Scoville Heat Units (SHU) of 30,000 to well over 100,000, they are among the hottest of Indian chillies. The Teja variety is particularly strong and used in the production of hot sauces and spice blends.
Byadgi Chillies: Low to Moderate Heat
Byadgi chillies are quite mild, ranging from 8,000 to 15,000 SHU, and are suitable for customers who want flavor without fire. Due to their low capsaicin content, they are ideal for the extraction of natural red pigment employed in food and cosmetics.
Guntur Chillies in International Market
Byadgi Chillies in Industry
| Requirement | Best Choice |
|---|---|
| High heat & pungency | Guntur (especially Teja, S4) |
| Natural red colouring | Byadgi (Dabbi, Kaddi) |
| Spice blends & masala powders | Guntur |
| Mild-flavoured, colour-rich dishes | Byadgi |
| Hot sauces & pickles | Guntur |
| Cosmetic or food colouring use | Byadgi |
| Feature | Byadgi Chilies | Guntur Chilies |
| Origin | Haveri district, Karnataka, India | Guntur district, Andhra Pradesh, India |
| Primary Varieties | Dabbi (low heat, high color), Kaddi (moderate heat) | Teja (S17), 334/S4, Sannam (S4), 273 |
| Colour | Bright deep red, high ASTA (150–200+) | Bright red to dark red depending on variety |
| Pungency (SHU) | Low to moderate (8,000–15,000 SHU) | Moderate to very high (30,000–90,000+ SHU for Teja) |
| Aroma | Mild, distinct earthy aroma | Strong, sharp, spicy aroma |
| Main Uses | Food colouring, spice blends, pickles, cosmetics | Spicy dishes, sauces, pickles, powdered spices |
| ASTA Value (Colour) | High (ideal for oleoresin extraction) | Moderate to high (varies by type; Teja has lower ASTA) |
| Moisture Content | ~10–12% (ideal for storage) | ~10–12%, but varies by processing method |
| Heat Preference | Buyers seeking vibrant colour, not heat | Buyers seeking intense heat and spice |
| Export Forms | Whole, crushed, powdered | Whole, stemless, crushed, powdered |
| Certifications to Look For | AGMARK, FSSAI, ISO | AGMARK, FSSAI, ISO |
| Main Export Markets | USA, Germany, Middle East, Malaysia | China, Sri Lanka, Bangladesh, Middle East, Europe |
| Shelf Life | Long (due to low moisture and thick skin) | Long, but high-pungency varieties degrade faster |
Guntur chillies are much hotter, with SHU values typically over 50,000, whereas Byadgi chillies are less spicy and more suited for colouring.
Not really. Guntur provides heat and strong flavour, whereas Byadgi provides colour with little heat. Combining them balances heat and colour in spice mixes.
Yes. Both Byadgi chillies and Guntur Sannam are covered under India's GI registration, guaranteeing authenticity and traceability.
It varies based on your target market. If you're selling to consumers who like spicy curries or spicy sauces, Guntur is the better option because of its pungency and high heat. If your target is colouring agents or mild seasoning, Byadgi is better because of its rich red colour and mild taste.
Ask for certifications and lab reports that include moisture content (which must be below 12%), ASTA colour value, capsaicin content measured in Scoville Heat Units (SHU), and GI-tag confirmation if relevant.
Both chillies possess a good shelf life (6–12 months), but Byadgi chillies—owing to their reduced oil content—tend to keep a bit longer without becoming rancid
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